A Southern-Style Potato Salad includes a dressing that is creamy and sour from the combination of mayo and mustard, and it also has lots of texture from the finely chopped celery and sweet relish. If you like your potato salad to be more “wet,” you may opt to create extra dressing. Personally, I prefer my potato salad to have a little less dressing than one that is too thick or goopy. 

Potato salad is best made using Yukon Gold or red potatoes since these varieties are less likely to go mushy and retain their form better than russet potatoes, which are excellent for making mashed potatoes. Because waxy types often have a creamier texture, rather than a mealy one, they provide an additional layer of decadence to this potato salad. 

This potato salad may be stored in the refrigerator for approximately three to four days without losing its quality. If you don’t think you’ll be able to complete a whole batch of 8 cups in that period of time, you could choose to make a half batch instead. If you want to make fewer or more servings, you can easily vary the quantities of each ingredient in the recipe below.

  • Yukon Gold potatoes; I used 3 pounds. 
  • 1 small sp.Of salt.
  • 2 whole eggs.
  • 3/4 Cup.Of mayonnaise.
  • 1 large sp.Of yellow mustard.
  • 1 large sp.Of sweet relish.
  • 1 large sp.Of red wine vinegar.
  • 1/4 small sp.Of Freshly ground black pepper.
  • Green onions; I used 2.
  • 1 cup.Of chopped celery 
  • Step 1: Prepare your potatoes by peeling, washing, and cubing them into a size of one inch. The starch may be quickly removed by rinsing the diced potatoes in a colander with cold water. Fill a big saucepan with cold water and add the potatoes to it. 


  • Step 2: Over high heat, dissolve 1 teaspoon of salt in the water. Potatoes should be boiled until fork-tender (about ten minutes). Verify the potatoes’ doneness by piercing them with a fork, and then drain them in a colander. The potatoes may be cooled quickly by rinsing them briefly in cold water. 


  • Step 3: Prepare the eggs in the microwave as the potatoes boil. Cover the eggs with cold water in a small saucepan and set it over high heat to come to a boil. And turn off the heat after one minute of boiling. 


  • Step 4: Once the timer goes off, gently drain the boiling water and run cold water into the saucepan to halt the cooking process. The eggs may rest in the water for up to 15 minutes. The eggs should be peeled when they have cooled and then diced. 


  • Step 5: Prepare the dressing while the potatoes and eggs are baking. Blend mayo, with mustard, relish, red wine vinegar, and freshly cracked pepper together in a bowl. 


  • Step 6: Prepare the green onions by slicing them, then chop the celery very finely. 


  • Step 7: Once the potatoes have cooled and been drained, add them to a large bowl with the chopped celery, sliced green onion, diced eggs, and the dressing. 


  • Step 8: Add the dressing and stir until everything is evenly covered. Mashing the potatoes a little might make the potato salad smoother and less lumpy. 


  • Step 9: After you have given it a taste and made any necessary adjustments to the spice or mustard, serve it with the main dish and enjoy it.

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